Spinach and halloumi frittata

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This simple frittata is made by mixing swirls of Sacla' Roasted Red Pepper and Crushed Almond Pesto into the eggs, which are then baked with chunks of halloumi cheese and spinach. Topped with extra swirls of Sacla' Roasted Red Pepper and Crushed Almond Pesto, this is the ultimate sharing dish.

First published in 2024




Spinach and halloumi frittata



Preheat the grill for cooking the frittata


Heat a splash of olive oil in a frying pan or skillet and add the halloumi, cooking until lightly browned all over 


Remove the halloumi from the pan and set aside


Add the potatoes to the same pan and cook for around 10 minutes, until browned all over 


Add the onion and cook until soft, then add the spinach and allow to wilt 


Whisk the eggs briefly with the roasted pepper pesto and season with salt and pepper 


Add the potatoes, onions and spinach to the egg mixture, then pour everything back into the skillet and arrange the halloumi pieces evenly on top 


Cook for 5 minutes or so over medium heat, then transfer to a hot grill and cook until set


To garnish, top the frittata with extra swirls of roast pepper pesto, some fresh parsley and a drizzle of olive oil

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